Tuscan White Bean & Bacon Rigatoni

A hearty pasta with crispy bacon, creamy white beans, and wilted kale in a garlicky tomato sauce. Simple, satisfying, and on the table in 30 minutes.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 550 per serving

Ingredients

Pasta

• 200g rigatoni
• Salt for pasta water

Sauce

• 100g bacon strips, cut into 2cm pieces
• 150g dried white beans (cannellini or borlotti), soaked overnight and cooked until tender (or 1 can/400g, drained, if short on time)
• 3 cloves garlic, sliced
• 200ml passata
• 1 tbsp tomato paste
• 100g kale, stems removed, roughly chopped
• ½ tsp chili flakes
• 1 tbsp olive oil
• Salt and pepper

To Finish

• Parmesan or pecorino, grated
• Olive oil for drizzling
• Fresh parsley, chopped (optional)

Instructions

1. Cook pasta: Bring a large pot of well-salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 dl of pasta water before draining.